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Rice Cooker Black Bean Chili

Notes: Prep Time: 10 mins Cooking Time: 45 mins to 1 hour. Makes 6 servings.

Ingredients:
1 tablespoon olive oil
2 carrots diced
1/2 onion diced
2 cloves crushed garlic
2 cans black beans (drained + rinsed)
1 can black beans (not drained)
2 tablespoons chili powder
1 tablespoon cumin
1 can vegetarian refried black beans
1 large can or box of chopped tomatoes
1 cup vegetable broth
pinch of salt
shredded cheddar for serving
chopped avocado for serving

Directions:
Saute onions and olive oil in large pot over medium heat. Add onions and cook until translucent. Add carrots and garlic and cook until carrots just begin to soften. Transfer to a rice cooker and add broth, tomatoes, cumin and chili powder and start your rice cooker on the quick cook setting. (Or just put it on the regular setting.) After the quick cook has ended (or 20 mins later if you don’t have a quick cook setting) add the black beans and cook for another quick cook cycle (or continue to cook on the same cycle). When the second cycle is done, add refried beans and stir to combine. Leave your rice cooker on “warm” while you set your table allowing the refried beans to come up to temperature. Serve with cheddar cheese and avocado.

Oat Waffles

Vegan Oat waffle

Notes: This recipe is loosely based on the Zeb’s Waffles recipe from the My Beef With Meat cookbook. These turned out better than I expected. We served with fresh blueberries and pure maple syrup. If you like your waffles light and airy these aren’t for you. They are dense and hearty.

Oatmeal & Banana Chocolate Chip Cookies

Notes: The texture is kind of weird but the flavor is good. We both like them.

Ingredients:
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups whole oats
1/4 cup rice milk
1/2 cup non-dairy, non-soy chocolate chips (or raisins)
1 tsp vanilla

Directions:
Pre-heat oven to 350.
On a sprayed or lined cookie sheet pat out heaping spoonfuls of batter into cookie shape.
Bake for 15-20 minutes.

Armadillo Sweet Potatoes

Notes: We served this with a walnut sauce. The potatoes come out perfect. We might use a different spice next time. Will also probably serve with a green salad.

Ingredients:
Sweet potatoes
Garlic – crushed/minced
Fresh spice of choice crushed (I used Rosemary and I chopped it up)

Directions:
Preheat oven to 400 degrees.
Slice sweet potatoes at an angle not cutting all the way through.
Place garlic and spice inside the cuts.
Wrap in foil and bake for 45 minutes.

Quinoa Salad

Dinner tonight consisted of roasted corn, black beans, onion, grape tomatoes and avocado all tossed in a citrusy dressing served atop quinoa over a bed of romaine lettuce.
It was a lot better than we were expecting.

Mashed Potato Enchiladas

Notes: I made this up as I went so I don’t have any amounts.

Ingredients:
Cumin
Garlic powder
Chili powder
Onion Powder
Black pepper
Whole wheat tortillas
Mashed potatoes – I steam cubed, new(red) potatoes, skin on, for 20 minutes and then mash
Enchilada sauce
Diced red pepper
Diced jalapeno
Chopped green onions
Black Beans
Fresh Spinach slightly chopped

Directions:
Preheat oven to 350.
Mix first 4 ingredients in to mashed potatoes.
Spray glass cooking dish.
Spread enchilada sauce on bottom of dish.
Place spinach on tortilla.
Spread potatoes on tortilla.
Sprinkle on a few black beans, red peppers, jalapeno peppers and onion on top.
Roll tortillas and place in baking dish.
Spoon enchilada sauce over the enchiladas.
Bake uncovered for 30 minutes.